Mincemeat and Pumpkin Layer Pie


"This is pumpkin pie with a twist, a layer of mincemeat topped with a layer of pumpkin. Just the thing to put the zing into traditional pumpkin pie! It has been a favorite in our family for years."
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servings 252 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
  3. Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat.
  4. Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.



This was a great tasting holiday pie. A nice twist to the ever popular pumpkin pie.

This is a good idea in theory. However we found that the mincemeat overpowered the pumpkin so much that it might as well not been there. I would like to try it again using half the mincemeat a...

This is a great pie that my mother made all the time - she would put apple pie filling in the mincemeat to cut the tartness and it made it more fantastic!